the signature Chefs' tasting

We have rounded the corner and are starting to organize our tasting menu dynamics for 2017. As a reminder our extended 5 course menu is available on the weekends. The menu is pre-determined so you must have an adventurous palate.  

For our "signature menu" we will be starting a new newsletter that will announce the menu, date, time and price. Guests that wish to be apart of that specific menu will respond to the email with the number of seats requested etc. We will use a lottery system to determine the guests who have received tickets for the dinner.

The plan: Taylor, myself and our team are very busy with the opening of Sorellina, ranching, helping further integrate the farm into our vertically integrated food system, and pursuing future options in town and other markets. That being said we will be doing one to two "signature menus" a month due to the sheer amount of hours and planning that goes into these. Because of the special nature of this menu, the cost of procuring what we truly feel is the best products we can get our hands on, and the fact that a majority of our high dollar ingredients will be dry aged in the restaurant or flown in from Japan with precise time increments: There will be a zero cancellation policy.

Like an airplane we have put the gas in, we cannot resell tickets with certainty, and we are not comfortable after a rocky year of cancellations, no shows, surprise allergies and late minute issues in 2016; that we have decided that this is what is best for our restaurant. This is a very extreme policy for a very extreme menu, for any other tasting menus we can and will offer flexibility both with cancellations and restrictions. At the end of the day, we are not bad people, If you know Taylor and myself you are already aware of this, if something comes up after you have bought a ticket, give us a ring, lets talk and figure it out.  I will give you my personal cell phone with confirmation of your reservation so we can truly provide the best experience possible, because this is a two way street. 

The meal will progress throughout our entire campus at Apis from our bar room, the dinning room, kitchen, show farm and pizza restaurant to the patio for a amaro and rare allocated whiskey cart.

Pairings of cocktails, grand cru wines and after dinner drinks will be part of this menu. The ticket price will be all inclusive of the menu price, beverages, tax and service. We will have your credit card info and will not charge till after the meal, but there is no need to worry about payment on site. We will be lining up a few ride share drivers ahead of time to ensure everyone gets home safe if you desire, but after you see what you will be drinking we feel more comfortable with a safe ride home. 

The fun stuff is below, we as chefs, ranchers, farmers and foragers have worked our entire lives to tell this story, we aim to create more the a meal, we want to create and share memories and experiences for years to come. We will be in touch shortly to unveil the new newsletter and email lottery system.

AB

 

SNACKS AND SMALL THINGS -

EDIBLE COCKTAILS : ASIAN PEAR AND MATCHA / TANGERINE AND GIN / WATERMELON MARTINEZ

BEAU SOLEIL OYSTER
2015 honey vinegar ice

MADAI SNAPPER AGED IN ITS SCALES FOR 5 DAYS
radish kimchi and finger lime / aged fish sauce and kumquat - red chili koshu

NEW BEDFORD DIVER SCALLOP
layered with trumpet mushroom, brown butter, dried scallop and green meyer lemon

SHIMAJI JACK
glazed with our pecan tamari / koshihikari rice and fresh tofu / preserved watermelon rind 2016

SANTA BARBARA SEA URCHIN
geoduck clam and green chili / fresh wasabi, olive oil and green apple

BLUEFIN TUNA AGED IN BEEF FAT FOR 11 DAYS
seasoned with a reduction of our sugar kelp "kombu", roasted tuna spine and grated tuna "jamon"

Ruinart, blanc de blancs, Champagne, NV

FROM THE GARDEN -

CARTA DI MUSICA
Tina's herbs and flowers / smoked swordfish belly bagna cauda

"INTO THE VEGETABLE GARDEN"
custard made of fresh tofu with greens and vegetables dried over the fire for three days, tisane of fresh herbs and flowers

Jean marc Brocard, "le clos" Chablis grand cru, 2007

SIGNS OF THINGS TO COME -

AGED BEEF LARDO WITH GOLDEN OSSETRA CAVIAR / OUR EGG TOAST "PARISA" / CARROT BRISKET WITH CURED JOWL AND FERMENTED CARROT / FOIE GRAS AND POTATO SANDWICH

ALMOST DRIED BEETS GLAZED IN SMOKED PORK SHANK JUS
green peppercorn and citron vinegar

BLACK COD GRILLED SLOWLY IN CABBAGE LEAVES
Thai aromatic "xo" infused into our yogurt / pickled green mango and Thai herbs

Mayacamas, Chardonnay, Mt Veeder, Napa, 2007

AGED MEATS AND OUR SALUMI -

HAPGOOD RANCH WILD BOAR
lonza / coppa / culatello / finocchiona / alto / nostrano

"ACCIDENTLY WILD" GUINEA HEN AGED FOR 6 DAYS / 42 DAY AGED LAMB SADDLE AGED IN KOJI / 185 DAY OLD BEEF RIBEYE
all grilled over embers served with various miso's and vinegars from our larder

St Cosme, Syrah, St Joseph, Rhone Valley, 2009

COCKTAILS FROM THE KITCHEN -

MILK AND HONEY
spent honey comb infusion, aged vinegar and honey 2017 Ice

POTEET STRAWBERRIES
matcha ice cream and strawberry mousse / dehydrated white chocolate and yuzu

Ill poggione, Vin Santo, Tuscany 2003

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POPCORN ICE CREAM WITH BEE POLLEN MISO CARAMEL

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HONEY COMB SERVICE “2016"

SINGLE SOURCE CHOCOLATES AND SMALL BITES
 

 

   

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